Years before our doors opened in July of 1996, Tim McCune and his original business partner, Pete Truxaw, dreamed of creating a neighborhood restaurant tailored to their community. They envisioned an upscale yet casual American-themed grille, where friends and family would come to relax and savor a unique dining experience. It was from that dream that Salt Creek Grille was born.
Our culinary approach follows the time-honored tradition of grilling meats over hot, mesquite embers. With a dedication to sourcing responsibly, our food is crafted with the freshest meats, poultry, fish, and produce available. Our menu may be paired with unique wines from boutique vineyards and well-known cellars, catering to both the connoisseur and causal taster.
At Salt Creek Grille, our menu is only part of the dining experience. We have nurtured a culture among our staff that emphasizes sincere and attentive hospitality at every level. In addition, our warm and comfortable surroundings make dining with us as relaxing as it is memorable.
Today, we have implemented our original vision throughout our intimate organization of restaurants on two coasts: Rumson and Princeton in New Jersey, and Valencia, El Segundo, and Dana Point in California.
On behalf of Co-founder and President Tim McCune, and partners Steve Bidgood, Hugh Preece, Scott Green and Sri Divel, we invite you to experience the Salt Creek Grille Way.